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Eggplant With Tomatoes And Capers Recipe

Ingredients

How to make it

  • Wash and dice the egg plant, sprinkle with salt and leave for about an hour to draw out the bitter juices.
  • Put into a fine mesh colander rinse and dry
  • Heat the oil in a large skillet and sauté the egg plant, salt to taste
  • Strain the tomatoes and add to the skillet with the drained capers
  • Simmer stirring until the sauce begins to thicken about 10 minutes
  • Chop the parsley and garlic very finally, add to the skillet
  • And cook for further 1 to 2 minutes
  • This is a dish my mom would make to go with any kind of meat. I like it cold on a piece of thick Italian bread.

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